Maintenance – "Healthy" Chocolate Mousse – 2 ways!

With the holiday season upon us I thought I would share with you a recipe that I will be doing on Channel 2 News tomorrow. This is a healthier way to enjoy a little chocolate. You might be a little skeptical of the first one, but it passed the kid-test; they loved it even after I told them what was in it.

Creamy Chocolate Pudding

2/3 cup of semi-sweet choc chips (look for a brand that is dairy-free like Guittard or Ghiradelli)

1/2 cup of Almond milk (I prefer the vanilla)

1 baked yam (after it’s been cooled, peel removed)

1 avocado, peel and seed removed

2 TBS pure maple syrup, optional

Melt the chocolate chips and then combine all of the ingredients into a high-powered blender. Pulse until smooth. Pour into a prepared pie crust (I love the graham crust) or simply eat it by itself. Let it refrigerate for about 30 minutes to let it set up.

This next recipe is very similar to the first. The main difference is that I substituted Silken Tofu for the yam and the avocado. I also added some peanut butter.

Chocolate Peanut Butter Pie

2/3cup of semi-sweet choc chips (look for a brand that is dairy-free like Guittard or Ghiradelli)

1/2 cup of Almond milk (I prefer the vanilla)

1/2 cup peanut butter

12 oz Silken Tofu, drained

1 TBS vanilla

2 TBS pure maple syrup, optional

Melt the chocolate chips and then combine all of the ingredients into a high-powered blender. Pulse until smooth. Pour into a prepared pie crust (My kids love the mini graham crusts that come 6 to a package). Let it refrigerate for about 30 minutes to let it set up.

These are decadently rich, and no one would know they are made with TOFU!